Spanish rice (in rice cooker)

Ingredients:

  • 2 Tbl. olive oil
  • 1 onion, chopped fine
  • 1 garlic clove, minced
  • 2 cups brown rice
  • 2 ½ cups chicken stock
  • 1 Tbl. tomato paste
  • Pinch oregano
  • 1 tsp. salt

Directions:

  1. Add rice, olive oil, onion, and garlic to inner cooking pot. Place the inner cooking pot into the rice cooker.
  2. Press the SAUTE-THEN-SIMMER button.
  3. Stir ingredients frequently and allow to sauté for roughly 5 minutes, or until onion is soft.
  4. Add and stir remaining ingredients.
  5. Press BROWN RICE button.
  6. Place the lid securely onto rice cooker and allow to cook.

Dehydrate:

  1. Spread cooked rice out on dehydrator trays covered with non-stick sheets, parchment paper or the liners that came with your unit.
  2. Dry the rice at 125° for approximately 5 hours. Dehydrating rice times vary with dehydrator models and humidity.
  3. Once or twice through the drying process, break up any rice that is stuck together. It’s not a problem if some rice remains stuck together since it will separate when you cook it. Rice will be hard when properly dried.

Yield: Serves 4 – 6 (weight 1 dehydrated serving = 1 ounce)

Rehydrate:

  1. Combine rice and 2/3 cup water in pot.
  2. Cover and soak for five minutes.
  3. Light stove, bring to a boil and cook for one 1 minute.
  4. Rest for 10 minutes.

 Calories: 159